Cooking and Serving: Cook time: servings

Ingredients

Meat
• 1 lb Italian pork sausage, raw mild
Produce
• 2 tbsp Delallo calabrian chili peppers
• 2 Fennel, small bulbs
• 6 Garlic cloves
• 1 Onion, small
• 1 tbsp Oregano, fresh
Canned Goods
• 1/4 cup Tomato paste
• 1 (24 oz) jar Tomato puree
Pasta & Grains
• 1 lb Delallo egg pappardelle
Baking & Spices
• 1 Black pepper, freshly cracked
Oils & Vinegars
• 1 Olive oil
Dairy
• 4 tbsp Butter, unsalted
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese
Beer, Wine & Liquor
• 1/2 cup White wine

Description

This creamy calabrian chili pappardelle comes together quickly with lots of flavor the spicy sauce. It’s an ideal fall or winter pasta.